Kimchi it up with Deuki Hong and Matt Rodbard

Kimchi isn’t limited to the spicy napa cabbage you get at restaurants before the main meal. Chef Deuki Hong and food writer Matt Rodbard share five easy kimchi recipes that take only 20 minutes to prepare.

Los Angeles has the biggest Korean population outside Seoul, which means you don’t have to go far in this town to taste excellent Korean food. But the new cookbook “Koreatown” from chef Deuki Hong and food writer Matt Rodbard got me thinking it might be time to kimchi it up at home.

Kimchi isn’t limited to the spicy napa cabbage you get at restaurants before the main meal. It actually refers to a whole category of pickled foods. There are over 200 kinds of kimchi that might include everything from cucumbers and ramps to pineapples and pears. Some of them ferment for years.

In the book, along with stories and recipes from Koreatowns all over the US, Hong and Rodbard share five kimchi recipes that take only 20 minutes to prepare. The recipes come after two years of researching — ahem, eating — in Koreatowns from Texas to Minnesota and California to New York.

5 Quick Kimchis (김치) to keep in your fridge. Always.

Kimchi Marinade

This is what gives the kimchi its “guts”: a blend of sweetness, heat and brininess. Using a quality fish sauce is important, so Hong and Rodbard prefer to use a smaller-batch Vietnamese brand called Red Boat.

Add the pear, gochugaru, fish sauce, garlic, sugar and ginger to a food processor and blend until smooth.

Kimchi Curing Mix

This simple cure is used to draw out extra liquid and add additional seasoning.

Yield: Makes 6 tablespoons

Curing Mix Ingredients
3 tbsps sugar
3 tbsps kosher salt

Instructions

In a small bowl, stir to combine the sugar and salt.

NOW YOU ARE READY TO KIMCHI!

Persian Cucumber Kimchi

Persian cucumbers are easily found and incredibly refreshing, which is why they’re a banchan (Korean small side dish) fixture. You can also substitute kirby or English varieties of cucumbers; just make sure you drain the excess liquid before adding the Kimchi Marinade.

In a large pickling jar or lidded container, combine the cucumber and 1 tablespoon of the Curing Mix; let sit 15 minutes. Drain the excess liquid, then add 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate for at least 2 hours.

To store: This Persian Cucumber Kimchi will keep for up to 1 week, refrigerated.

Daikon Radish Kimchi

Daikon radish is another common kimchi which soaks up the marinade phenomenally well and remains addictively crisp for a few days.

In a large pickling jar or lidded container, combine the daikon and 4 tablespoons of the Curing Mix; let sit 15 minutes. Drain the excess liquid, then add 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate for at least 2 hours.

To store: This Daikon Radish Kimchi will keep for up to 2 weeks, refrigerated, but is at its crispest within a few days.

Garlic Chive or Spring Onion Kimchi

One of Hong and Rodbard’s all-time favorite kimchis is made with garlic chives, which are different than regular chives and can be found at most Asian grocery stores. Garlic chives are longer and have flatter leaves, with a more mild and slightly sweet taste. You can also use spring onions or even ramps to make this recipe.

In a large pickling jar or lidded container, combine the baby bok choy and 2 tablespoons of the Curing Mix; let sit 15 minutes. Drain the excess liquid, then add 1 cup of the Kimchi Marinade, stirring to coat. Refrigerate for 2 days.

To store: This Bok Choy Kimchi will keep 1 week, refrigerated.

Pineapple Kimchi

Pineapple kimchi is Hong and Rodbard’s invention. The first time they made it in their test kitchen, they couldn’t stop eating it. Its sweet spiciness, acidic tang and funk go incredibly well with grilled meat, on a taco or with a bowl of ramyun (Korean instant noodles).